Rhubarb Crumble Tart
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4.0
387 reviews
Good
Rhubarb Crumble Tart
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My Rhubarb Crumble Tart is a juicy rhubarb tart recipe warmed up with vanilla bean and a buttery oatmeal crumble topping.
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Ingredients
filling
- 2 heaping cups thinly sliced rhubarb Note: if your rhubarb is thick, slice the whole stalk lengthwise and then chop
- 1/4 cup granulated sugar
- 1 tsp vanilla bean paste
- 1 Tbsp Instant Clearjel thickener, or substitute cornstarch
crust and crumble topping
- 1 cup unsalted butter (two sticks) at room temperature
- 2/3 cup granulated sugar
- 2 tsp vanilla bean paste, you can also use extract, or the seeds of a vanilla bean
- 1/4 tsp salt
- 2 cups all purpose flour
- 3 Tbsp rolled oats, for the crumble topping
Instructions
- Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
- Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
- Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
- With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
- Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
- Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
- Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
- Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
- Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
- When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.
Notes
- You can substitute a good gluten free baking mix for the flour.
- You can use part oat flour for flavor and tenderness in the dough.
- You can mix in strawberries if you like, or blueberries, blackberries, raspberries, etc.
- Use almond extract in place of the vanilla.
Nutrition Information
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Calories
342kcal
(17%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
205mg
(9%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
578IU
(12%)
Vitamin C
1mg
(1%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 205mg | 9% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
387 reviews
Good
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